Quick & Healthy Guiltless Potato Lasagna
Enjoy this gluten-free twist on a classic comfort-food favorite. Simply swap out the pasta noodles for slices of potatoes!
Ingredients
- 2 Tablespoons Olive oil
- 2 Cloves Garlic minced
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 5 Large Alsum gold potatoes sliced ¼ inch thick (may use Alsum russet potatoes as a substitute)
- 1 Pound Lean ground beef
- Dash Italian seasoning
- Garlic salt and pepper to taste
- 26 Ounce Jar spaghetti sauce any flavor
- 15 Ounce Container ricotta cheese
- 10 Ounce Package frozen chopped spinach thawed and drained well
- 2 Tablespoons Parmesan cheese, grated
- 1 Large Onion chopped
- 2 Cups Shredded mozzarella cheese
Instructions
- Preheat oven to 425°F. In large bowl, combine olive oil, Italian seasoning, garlic, salt, and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15” x 10” baking pan. Cover tightly with foil. Bake 35 to 40 minutes or until tender.
- Let cool 15 minutes. Reduce oven temperature to 350°F.
- In large skillet, brown lean ground beef with onion and seasonings; drain well. Add spaghetti sauce and simmer on low.
- Combine drained spinach and ricotta cheese; mix well.
- Arrange a third of the potatoes evenly in a greased 9” x 13” baking dish. Layer with half the spinach mixture, one-third the lean ground beef, and one-third of the mozzarella. Repeat next layer with half the spinach mixture, one-third the lean ground beef, and one-third of the mozzarella. Top with remaining potatoes, meat sauce and mozzarella; sprinkle with Parmesan cheese.
- Bake uncovered for 35 to 40 minutes until bubbly. Let stand 5 minutes before serving.